Categories: Desserts
Ingredients
- 3 large egg yolks
- 3/4 cup packed brown sugar
- 2 cups heavy whipping cream
- 1 1/2 cups half-and-half
- 1 cup canned pumpkin
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp salt
- Salted Caramel Sauce:
- 1 cup sugar
- 1 cup heavy whipping cream
- 3 tbsp. butter, cubed
- 1 1/2 tsp salt
- 1 tsp almond extract
Directions
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In a large saucepan, whisk yolks and brown sugar until blended; stir in heavy cream. Cook over low heat until a thermometer reads 160-165 degrees, stirring constantly. Do not allow to boil. Remove from heat immediately.
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Transfer to a bowl; please bowl in a pan of ice water. Stir gently for 2 minutes. Stir in half-and-half, pumpkin, pie spice, vanilla, and salt. Press plastic wrap onto surface. Refrigerate several hours.
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Fill cylinder of ice cream maker no more than two-thirds full; freeze as directed. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
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For caramel sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low head until it begins to melt. Gently drag melted sugar to center of pan to sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber color, 5-10 minutes. Immediately remove from heat; slowly stir in cream, butter, salt and almond extract. Serve with ice cream.